Crispy Cornmeal Roasted Potatoes
4
(1)
50 min
Under an hour
Kifli Kukták
Kívül ellenállhatatlanul aranyló és ropogós, belül krémesen puha tepsis burgonyacikkek. A kukoricadarával való összeforgatás és a gazdag kacsazsírban való sütés a hagyományos magyar köretet új szintre emeli, fokhagymás-petrezselymes tejföllel tálalva önálló fogásként is pazar!
Preparation method
Preparation and parboiling
Preheat the oven to 210 °C (conventional heat). Wash and peel the potatoes thoroughly, then cut them into evenly sized wedges, about 2–3 cm thick.
Place the potato wedges in a pot, pour over enough cold water to cover them, and add 1 teaspoon of salt. Once boiling, cook for exactly 6–7 minutes – they shouldn't be completely cooked through, just soft on the outer layer.
Drain the water thoroughly, then shake the potatoes vigorously in the covered pot for 3–4 seconds. This fluffs up the edges of the potato wedges, allowing the cornmeal to stick much better and creating an extra crispy crust when baked.
Chef's tip
Parboiling and shaking the potatoes in the pot is the key: the cornmeal and duck fat bake into the roughened surface, ensuring the crust stays crispy even hours later.
If you want an even more savory or bold flavor, you can add a pinch of hot paprika or smoked paprika to the spice blend.
Ingredients
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